Preheat oven to 220C.
Beat the butter till soft and creamy. Add the sugars and whisk well. Add egg, yogurt and vanilla extract and whisk well. The yogurt gives these muffins a really moist quality. Add the lemon zest and incorporate well.
Mix all the dry ingredients and add them to the wet stuff. Mix well. Add the lemon juice and milk. Add the cranberries and fold them in the batter.
Bake in the oven for 5 mins at 220C. Without taking the cupcakes out, lower the temperature of the oven to 180C and bake further for 20 mins or so. Check to see if done with a clean toothpick test.
While the muffins cool, whisk all the glaze ingredients and pour over the glaze on the warm muffins. Allow to cool before eating.